04-14-2007, 02:22 PM
I am new to raw and my husband loves Graham Crackers. I was wondering if anybody had created a raw version that tastes like a graham cracker? Your help is greatly appreciated!
04-14-2007, 02:41 PM
I got this recipe somewhere on these boards I think, but it's for a crust.
But if it tastes right, and hits the spot..it might work out.
Graham Cracker Pie Crust
By Renee Loux Underkoffler
2 cups pecans
4 to 6 soft dates, pitted
1 tablespoon agave nectar or raw honey
2 tablespoons raw carob powder
1 tablespoon cinnamon
2 teaspoons ground nutmeg, ideally ground fresh
1 tablespoon non-alcohol vanilla extract (optional)
Pinch sun-dried sea salt
Soak 1 cup of pecans in 2 cups fresh water for 2 to 4 hours. Drain and rinse.
In food processor, chop 1 cup of dry pecans into fine meal. Set aside.
Chop soaked pecans into fine meal. Cut or break dates into pieces. If dates are very dry or firm, soak them in 1/2 cup of fresh water for 5 minutes to soften.
Add date pieces, agave nectar or honey, carob, cinnamon, nutmeg, vanilla and sea salt to ground soaked pecans and chop until well mixed.
Dough should be crumbly but sticky enough to hold a shape when pressed.
Press dough evenly into a pie plate or a torte pan. (To make tarts, press into muffin pans lined with saran wrap. This will help remove the assembled tarts later without damaging them. If you aren't too keen on the stuff, I'd recommend making a big pie instead of tarts.) It is best to press dough to sides of plate or an first and then press into bottom for even depth.
To scallop edge of crust: Use thumb and forefinger to pinch edge of dough successively around rim.
Use forefinger of other hand to press against pinches to keep them neat. Fill, frost and serve.
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